Thai Green Curry with Tofu

This Thai Green Curry with Tofu is a creamy, aromatic, and flavorful dish that’s perfect for a quick and healthy meal. Packed with fresh vegetables, tofu, and a fragrant green curry paste, it’s a vegan delight that’s ready in under 30 minutes!

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 350kcal

Equipment

Chopping Board

Chef's Knife

Skillet

Medium Saucepan

Ingredients

1 block 14 oz firm tofu, pressed and cubed
2-3 tbsp green curry paste
1 can 14 oz coconut milk
1 red bell pepper sliced
1 zucchini sliced
1 cup bamboo shoots
1 tbsp fish sauce or soy sauce for vegan
1 tbsp lime juice
1/4 cup Thai basil leaves
1 tbsp vegetable oil
Steamed jasmine rice for serving

Instructions

Prepare the Tofu: Lightly fry tofu cubes in a non-stick pan until golden. Set aside.
Cook the Curry Paste: Heat oil in a pot, add green curry paste, and sauté for 1-2 minutes.
Add Coconut Milk and Vegetables: Pour in coconut milk and add bell peppers, zucchini, and bamboo shoots. Simmer for 5-7 minutes.
Add Tofu and Season: Stir in tofu, fish sauce (or soy sauce), and lime juice. Adjust seasoning to taste.
Garnish and Serve: Stir in Thai basil and serve with steamed jasmine rice.

Notes

Spice Level: Adjust the amount of curry paste to control the heat.

Vegetable Options: Add eggplant, broccoli, or snap peas for variety.

Make Ahead: The curry can be made ahead and reheated. The flavors deepen over time.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze in a sealed container for up to 2 months. Thaw and reheat before serving.

Nutrition